The basic fermentation process is the same all though there could be variations in the type of fishes used and the recipes followed. It is quite similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea. It is refers as an ancient food of Kelantan since the recipe had been passed from one generation to another generation.The cuisine later on being spread to all over Malaysia especially its neighbour Trengganu and southern Thailand.īudu is one of the diversity of fish sauces fermented or produced in other part of Asia. Budu (Malay language) is a fish sauce fermentation which is very popular and even idolized by the people from the state of Kelantan, in the East Cost of Malaysia.
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